Posted on 01/31/2022 3:17:16 PM PST by mylife
gotta admit up front: The title of this article is somewhat misleading. Yes, we will discuss chili, and yes, it's the best chili I personally have ever made.
But! To call something "the best chili ever" implies that the recipe is perfect, and perfection implies that there is no room for improvement. I can only hope that others will continue perfecting the chili work that began on the Tex-Mex border, and that I continue testing, well after the last rich and spicy remnant is licked clean off the bottom of the bowl. With that disclaimer out of the way, let's move on to the testing.
My first step was to set up some parameters that would define the ultimate chili. Certainly, there are disputes in the chili world as to what makes the best. Ground beef or chunks? Are tomatoes allowed? Should we even mention beans? But I think we can all agree on a few things.
The ultimate chili should:
Have a rich, complex chile flavor that combines sweet, bitter, hot, fresh, and fruity elements in balance. Have a robust, meaty, beefy flavor. Assuming that it contains beans, have beans that are tender, creamy, and intact. Be bound together by a thick, deep-red sauce.
To achieve these goals, I decided to break down the chili into its distinct elements—the chiles, the beef, the beans, and the flavorings—perfecting each one before putting them all together in one big happy pot.
The Chiles: this important, as is the meat, i add beef chorizo as well
(Excerpt) Read more at seriouseats.com ...
Ha. Honestly I do that when it’s just me. Mask the awful flavor with a ton of crackers.
This summer on a trip we stopped for gas in Chugwater, WY. They bragged their chili as the best so my friend bought me an envelope as I liked my chili. Oh my goodness, it was delicious!!! Plus, it came together in minutes!!
Anyone tried this?
It’s chili beans (beans in a chili sauce) which is fine.
But it is not beans in the chili (not fine).
And yes, the “T” is for Texas.
.
why pour off the rotels?? then add water? wtf?
Bkmk chili
and effa jalapenos, Serranos baby!
That is probably the reason I end up eating most of it myself.
and 5 tiny chiltepins, this is all the heat you want, the other chiles are for depth of flavor
Garnish with two tables spoons of chopped dill pickles
Good idea; I’m gonna try it on my next 5gal pot of chili! Thx!
Makes sense. Color can be more appetizing.
But most people here in the southwest stick with the pinto beans.
Go to Terlingua, enter it in the competition, The Big CASI Cook Off, and see what they think. You’ll find out if it’s any good.
years ago I considered writing an MRE cookbook, but any swinging dick knows how to make them taste better, and there are many books on the subject.
#1 fire makes it better...
I have won many Tx chili cook offs
Are you a vet?
fire makes spam better :)
I don’t remember where but I saw one recipe that called for grinding up tostitos or the like to use as thickener in chili. I am not sure if that would be a good sub for Masa and I’ve not tried either. I like to use cocoa powder.
Fritos!
problem is the last pot cost $45 to make and now prices are crazy
as you wish, I servem on the side
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